Optional garnishes of grated parmesan, fresh basil
Gently wash and dry your zucchini.
Cut off each end of the zucchini (or per your instructions for your spiralizer). I used my spiralizer attachment for my food processor. Spiralize the zucchini.
Spread the spirals on a sheet pan and sprinkle with salt. The salt aids in the moisture removal from the zucchini so you don’t have soggy noodles. Let the noodles sit for 10-15 minutes. Then gently blot with a paper towel to remove the moisture and maintain the noodle shape.
You can eat the zoodles raw with warm pasta sauce if desired.
You can also saute the noodles in a skillet for 2-3 minutes, don’t overcook or they will get soggy. You can use 1 Tablespoon of oil in the pan if you want but they have so much moisture in them they really don’t need it.
Season the noodles with salt and pepper as desired.
Top with pasta sauce, shredded parmesan and fresh basil
Storage :The best way to store zucchini noodles is in a covered, airtight container in the fridge. It’s best to store them plain, without pasta sauce on top. I also recommend lining the container with a paper towel, to absorb the moisture that the zoodles will release as they sit. They will last for 2-3 days.Tips:
If you’re wondering if it’s necessary to sprinkle the zoodles with salt, I highly recommend that you don’t skip this step. Salt aids in the moisture removal from the zucchini so you don’t have soggy noodles.
If you have picky eaters in the house, try mixing ½ zucchini noodles with ½ regular noodles! Once you have sauce on top, they will never notice the difference!